CN103653052B - Breaded fish - Google Patents
Breaded fish Download PDFInfo
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- CN103653052B CN103653052B CN201310696628.5A CN201310696628A CN103653052B CN 103653052 B CN103653052 B CN 103653052B CN 201310696628 A CN201310696628 A CN 201310696628A CN 103653052 B CN103653052 B CN 103653052B
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- fish
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- weight portion
- wrap
- breadcrumbs
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- 238000004925 denaturation Methods 0.000 description 2
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- 206010022998 Irritability Diseases 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 241001125046 Sardina pilchardus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- FEZWOUWWJOYMLT-DSRCUDDDSA-M cobalt;[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7,1 Chemical compound [Co].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FEZWOUWWJOYMLT-DSRCUDDDSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
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- 235000021067 refined food Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Confectionery (AREA)
Abstract
The invention discloses breaded fish. A method for preparing the breaded fish comprises the steps as follows: pretreatment of raw material fish, batter mix preparation, batter coating after batter mixing, breadcrumb coating, biscuit powder coating and packaging after direct quick-freezing or cooling packaging after frying. Batter mix is prepared by wheat flour, yellow maize flour, edible salt, sugar, glucose, a leavening agent, a thickening agent and natural flavor spice extracts. The breaded fish can provide a new choice for consumers on fish and meat products, and the guarantee period of fish meat of the quick-frozen breaded fish can be up to eight months or above.
Description
Technical field
The present invention relates to a kind of processing method of fish products, specifically a kind of bread fish, belongs to marine products processing technical field.
Background technology
Fish have high protein, low fat, vitamin, content of mineral substances enrich, and features good taste, are easy to the advantage digested and assimilated, are than preferable food in people's diet.The muscle fibre of the flesh of fish is shorter, and proteinaceous tissue is loosely organized, and moisture is many, and therefore, meat is fresher and tenderer, compares with poultry meat, tastes and more feels soft tender, also more easily digest and assimilate.Flesh of fish high nutritive value, find after deliberation, the frequent edible fishes of children, it grows than comparatively fast, the development of intelligence is also relatively good, and frequent edible fishes, the health of people is more healthy and stronger, life-span is also long, its profoundness is the following nutritional characteristic of fish: (1) flesh of fish is containing vitamins such as folic acid, vitamin B2, vitamin B12s, have nourishing stomach invigorating, inducing diuresis for removing edema, logical newborn, clearing heat and detoxicating, only to cough effect of lower gas, all effective to various oedema, edema, abdominal distension, oliguresis, jaundice, alactation; (2) edible flesh has good curative effect to pregnant woman's fetal irritability, gestational oedema; (3) flesh of fish is containing abundant magnesium elements, has good protective effect, be conducive to the angiocardiopathy such as preventing hypertension, myocardial infarction to cardiovascular system; (4) be rich in vitamin A, iron, calcium, phosphorus etc. in the flesh of fish, often eat fish and also have nourishing the liver to enrich blood, effect of damp skin hair care; (5) containing abundant complete protein.The flesh of fish is lower containing a large amount of protein 6. fat content, and the fat mostly being the unrighted acid flesh of fish is many is made up of unrighted acid, and the carbochain of unrighted acid is longer, has the effect reducing cholesterol; (6) inorganic salts, vitamin content are higher.
Shrimp is also a kind of high protein meat marine product, in order to keep the delicate flavour of shrimp, being conducive to the storage of shrimp and increasing the economic benefit of shrimp, having occurred the processed food of the shrimp such as dried shrimps, shrimp paste, shrimp flavoring, roasting prawn slice in the market.Toast crevettes is that fresh shrimp or shrimp mud are wrapped slurry, crumbs, is aided with other the aid in treatment such as egg liquid, batching simultaneously, then through decocting, friedly to form, have fresh delicious and crisp, nutritious feature, dark masses like.The flesh of fish also has similar way.
CN 101485352 B discloses a kind of preparation method preventing the bread fish of protein freeze denaturalization, its step comprises: select materials, pre-treatment, prevent the conservation treatment of freeze denaturation, cut and mix, seasoning, sabot, quick-frozen, micro-ly to thaw, section, starching, wrap up in breadcrumbs, fried, cooling, packing scale product, be characterized in that the conservation treatment step of freeze denaturation that prevents described in it is selected materials at process, the clean flesh of fish after pre-treatment, 5-10 minute is soaked in the natrium citricum mixed solution of the citric acid containing 0.03%-0.05% and 0.2%-0.3%, take out the flesh of fish after soaking and add the HFCS of oppressing weight 2%-3%, mix, HFCS is penetrated in the flesh of fish.CN 102551109A discloses a kind of production technology and the formula technique of wrapping up in powder fillet, and its technical scheme is: first finished product fillet are invaded slurry, then by invaded slurry fillet wrap up in powder, fried last quick-frozen, packaging of weighing, enter storehouse storage.CN 101632464B discloses a kind of processing method of seasoned, it is using after the food materials of any one cutting among eel, saury, sardine, profit order Wen, loach, by the processing method of the seasoned that described food materials are roasted, it is characterized in that, after wrapping coating to described food materials, by described food materials with fried, then the outflow also promoting the oil be attached on described food materials surface with fried described food materials is steamed, thus prevent the attachment of oil, on described food materials, add seasoning matter afterwards, and then described food materials are roasted.CN 102100248B discloses a kind of processing method of half-dry fish slices, it is characterized in that, the step of processing method is as follows: first by after flesh of fish section cleaning, put to seasoning in the baste being added with the agent of pending fillet quality 0.3-1% water activity, then carry out heated-air drying 1-4h at 30-50 DEG C; Sam in confined space after drying terminates, finally at 125-135 DEG C of high-temperature maturing 5-20min, i.e. obtained half-dry fish slices.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of bread fish and preparation method thereof is provided, for consumer provides a kind of selection newly to flesh of fish based article, the shelf-life that this kind can extend the flesh of fish through the bread fishery-ies product of quick-frozen reaches more than 8 months, its flesh of fish has fresh and tender good to eat, crisp through fried skin, mouthfeel is good.
The technical solution adopted in the present invention is: a kind of bread fish, comprise the pretreatment of raw material fish, wrap up in starch preparation, with slurry after wrap up in slurry, wrap up in breadcrumbs, wrap up in cracker meal, directly pack or fried rear cooling packing after quick-frozen, described starch of wrapping up in is that wheat flour, yellow corn powder, edible salt, sugar, glucose, leavening agent, thickener, natural flavor extract are formulated.
Described with slurry be stir 15-20 minute by by the clear water wrapping up in starch and 7 ~ 10 DEG C according to the ratio of 1:1.5-2.5, mix rear obtained scattered paste shape and wrap up in slurry.
Described starch of wrapping up in is that the raw material of following parts by weight is prepared from: the wheat flour of 5-30 weight portion, 5-20 weight portion yellow corn powder, 5-10 weight portion edible salt, 3-10 weight portion sugar, 5-10 weight portion glucose, 1-5 weight portion leavening agent, 1-3 parts by weight of thickening agent, 1-8 weight portion natural flavor extract are formulated.
Described leavening agent is Sodium Acid Pyrophosphate and sodium bicarbonate.
Described thickener is guar gum.
Described natural flavor extract is celery essence, garlic powder.
Described breadcrumbs consumption is the 20-40% of flesh of fish quality, and described cracker meal consumption is the 5-10% of flesh of fish quality.
The preparation method of bread fish of the present invention, comprises the steps:
(1) pretreatment of raw material fish: internal organ rinsed clean of being scaled by fish, after draining away the water, minces after cutting part or cutting part to mix with condiment and makes fish mud, then by clay for fish adult fish block; The kind of described condiment and consumption are that those skilled in the art can realize;
(2) starch preparation is wrapped up in: get the wheat flour of 5-30 weight portion, 5-20 weight portion yellow corn powder, 5-10 weight portion edible salt, 3-10 weight portion sugar, 5-10 weight portion glucose, 1-5 weight portion leavening agent, 1-3 parts by weight of thickening agent, 1-8 weight portion natural flavor extract mix;
(3) slurry is wrapped up in after with slurry: the clear water wrapping up in starch and 7 ~ 10 DEG C stirs 15-20 minute according to the ratio of 1:1.5-2.5, mix rear obtained scattered paste shape and wrap up in slurry, scoop with spoon and wrap up in slurry standing three minutes, wrap up in slurry surface to be separated without detailed pigment, anhydrously to ooze out, slurry will be wrapped up in and be cooled to 2-3 DEG C, and then the fish block cut will be placed in and wrap up in the slurry of wrapping up in that slurry makes and be evenly rolled on fish block;
(4) wrap up in breadcrumbs, wrap up in cracker meal: the fish block of step (3) is first placed in breadcrumbs and cracker meal before wrapping up in slurry and be not dry, breadcrumbs and cracker meal are adhered to thereon uniformly;
(5) after quick-frozen packaging or fried rear cooling packing: by the fish block of step (4) by production requirement classification, weigh, sabot arrangement, packing bag, then carry out quick-frozen, make the fish block central temperature after freezing be less than-25 DEG C, namely last low-temperature storage obtains; Or the fish block of step (4) is fried to golden yellow at 120-150 DEG C, pack after being cooled to room temperature.
The present invention relative to the beneficial effect of prior art is: bread fish of the present invention can be consumer and provides a kind of selection newly to flesh of fish based article, and the shelf-life that this kind can extend the flesh of fish through the bread fishery-ies product of quick-frozen reaches more than 8 months.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
The bread fish of embodiment 1 the present embodiment adopts following steps preparation:
(1) pretreatment of raw material fish: internal organ rinsed clean of being scaled by fish, after draining away the water, minces after cutting part or cutting part to mix with appropriate salt, cooking wine and makes fish mud, then by clay for fish adult fish block;
(2) starch preparation is wrapped up in: get the wheat flour of 30 weight portions, 20 weight portion yellow corn powders, 10 weight portion edible salts, 5 weight portion sugar, 5 weight portion glucose, 4 weight portion leavening agents (2 weight portion Sodium Acid Pyrophosphates and 2 weight portion sodium bicarbonate), 1 weight portion guar gum, 8 weight portion natural flavor extracts (6 parts by weight of celery smart, 2 weight portion garlic powders) mix;
(3) slurry is wrapped up in after with slurry: the clear water wrapping up in starch and 7 DEG C is stirred 18 minutes according to the ratio of 1:2.1, mix rear obtained scattered paste shape and wrap up in slurry, scoop with spoon and wrap up in slurry standing three minutes, wrap up in slurry surface to be separated without detailed pigment, anhydrously to ooze out, slurry will be wrapped up in and be cooled to 2 DEG C, and then the fish block cut will be placed in and wrap up in the slurry of wrapping up in that slurry makes and be evenly rolled on fish block;
(4) wrap up in breadcrumbs, wrap up in cracker meal: the fish block of step (3) is first placed in breadcrumbs and cracker meal before wrapping up in slurry and be not dry, breadcrumbs and cracker meal are adhered to thereon uniformly;
(5) pack after quick-frozen: by the fish block of step (4) by production requirement classification, weigh, sabot arrangement, packing bag, then carry out quick-frozen, make the fish block central temperature after freezing be less than-25 DEG C, namely last low-temperature storage obtains.
The bread fish of embodiment 2 the present embodiment adopts following steps preparation:
(1) pretreatment of raw material fish: internal organ rinsed clean of being scaled by fish, after draining away the water, minces after cutting part or cutting part to mix with appropriate salt, cooking wine and makes fish mud, then by clay for fish adult fish block;
(2) starch preparation is wrapped up in: get the wheat flour of 5 weight portions, 5 weight portion yellow corn powders, 5 weight portion edible salts, 5 weight portion sugar, 5 weight portion glucose, 2 weight portion leavening agents (1 weight portion Sodium Acid Pyrophosphate and 1 weight portion sodium bicarbonate), 1 weight portion guar gum, 2 weight portion natural flavor extracts (1 parts by weight of celery smart, 1 weight portion garlic powder) mix;
(3) slurry is wrapped up in after with slurry: the clear water wrapping up in starch and 10 DEG C is stirred 15 minutes according to the ratio of 1:2.5, mix rear obtained scattered paste shape and wrap up in slurry, scoop with spoon and wrap up in slurry standing three minutes, wrap up in slurry surface to be separated without detailed pigment, anhydrously to ooze out, slurry will be wrapped up in and be cooled to 3 DEG C, and then the fish block cut will be placed in and wrap up in the slurry of wrapping up in that slurry makes and be evenly rolled on fish block;
(4) wrap up in breadcrumbs, wrap up in cracker meal: the fish block of step (3) is first placed in breadcrumbs and cracker meal before wrapping up in slurry and be not dry, breadcrumbs and cracker meal are adhered to thereon uniformly;
(5) fried rear cooling packing: the fish block of step (4) is fried to golden yellow at 120 DEG C, packs after being cooled to room temperature.
The bread fish of embodiment 3 the present embodiment adopts following steps preparation:
(1) pretreatment of raw material fish: internal organ rinsed clean of being scaled by fish, after draining away the water, minces after cutting part or cutting part to mix with appropriate salt, cooking wine and makes fish mud, then by clay for fish adult fish block;
(2) starch preparation is wrapped up in: get the wheat flour of 30 weight portions, 5 weight portion yellow corn powders, 8 weight portion edible salts, 3 weight portion sugar, 7 weight portion glucose, 3 weight portion leavening agents (2 weight portion Sodium Acid Pyrophosphates and 1 weight portion sodium bicarbonate), 3 weight portion guar gums, 4 weight portion natural flavor extracts (2 parts by weight of celery smart, 2 weight portion garlic powders) mix;
(3) slurry is wrapped up in after with slurry: the clear water wrapping up in starch and 8 DEG C is stirred 20 minutes according to the ratio of 1:1.5, mix rear obtained scattered paste shape and wrap up in slurry, scoop with spoon and wrap up in slurry standing three minutes, wrap up in slurry surface to be separated without detailed pigment, anhydrously to ooze out, slurry will be wrapped up in and be cooled to 2 DEG C, and then the fish block cut will be placed in and wrap up in the slurry of wrapping up in that slurry makes and be evenly rolled on fish block;
(4) wrap up in breadcrumbs, wrap up in cracker meal: the fish block of step (3) is first placed in breadcrumbs and cracker meal before wrapping up in slurry and be not dry, breadcrumbs and cracker meal are adhered to thereon uniformly;
(5) fried rear cooling packing: the fish block of step (4) is fried to golden yellow at 150 DEG C, packs after being cooled to room temperature.
Claims (2)
1. a bread fish, comprise the pretreatment of raw material fish, wrap up in starch preparation, with slurry after wrap up in slurry, wrap up in breadcrumbs, wrap up in cracker meal, packaging quick-frozen or fried rear cooling packing afterwards, it is characterized in that: described starch of wrapping up in is that wheat flour, yellow corn powder, edible salt, sugar, glucose, leavening agent, thickener, natural flavor extract are formulated;
Described with slurry be stir 15-20 minute by by the clear water wrapping up in starch and 7 ~ 10 DEG C according to the ratio of 1:1.5-2.5, mix rear obtained scattered paste shape and wrap up in slurry;
Described starch of wrapping up in is that the raw material of following parts by weight is prepared from: the wheat flour of 5-30 weight portion, 5-20 weight portion yellow corn powder, 5-10 weight portion edible salt, 3-10 weight portion sugar, 5-10 weight portion glucose, 1-5 weight portion leavening agent, 1-3 parts by weight of thickening agent, 1-8 weight portion natural flavor extract are formulated;
Described leavening agent is Sodium Acid Pyrophosphate and sodium bicarbonate;
Described thickener is guar gum;
Described natural flavor extract is celery essence and garlic powder;
Described breadcrumbs consumption is the 20-40% of flesh of fish quality, and described cracker meal consumption is the 5-10% of flesh of fish quality.
2. the preparation method of bread fish according to claim 1, is characterized in that: comprise the steps:
(1) pretreatment of raw material fish: internal organ rinsed clean of being scaled by fish, after draining away the water, minces after cutting part or cutting part to mix with condiment and makes fish mud, then by clay for fish adult fish block;
(2) starch preparation is wrapped up in: get the wheat flour of 5-30 weight portion, 5-20 weight portion yellow corn powder, 5-10 weight portion edible salt, 3-10 weight portion sugar, 5-10 weight portion glucose, 1-5 weight portion leavening agent, 1-3 parts by weight of thickening agent, 1-8 weight portion natural flavor extract mix;
(3) slurry is wrapped up in after with slurry: the clear water wrapping up in starch and 7 ~ 10 DEG C stirs 15-20 minute according to the ratio of 1:1.5-2.5, mix rear obtained scattered paste shape and wrap up in slurry, scoop with spoon and wrap up in slurry standing three minutes, wrap up in slurry surface to be separated without detailed pigment, anhydrously to ooze out, slurry will be wrapped up in and be cooled to 2-3 DEG C, and then fish block will be placed in and wrap up in slurry and make to wrap up in slurry and be evenly rolled on fish block;
(4) wrap up in breadcrumbs, wrap up in cracker meal: the fish block of step (3) is first placed in breadcrumbs and cracker meal before wrapping up in slurry and be not dry, breadcrumbs and cracker meal are adhered to thereon uniformly;
(5) quick-frozen or fried rear cooling packing after packaging: by the fish block of step (4) by production requirement classification, weigh, sabot arrangement, packing bag, then carry out quick-frozen, make the fish block central temperature after freezing be less than-25 DEG C, namely last low-temperature storage obtains; Or the fish block of step (4) is fried to golden yellow at 120-150 DEG C, pack after being cooled to room temperature.
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| CN104305343A (en) * | 2014-10-20 | 2015-01-28 | 倪群 | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof |
| CN104256729A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Coconut milk crisp rice ice fish and preparation method thereof |
| CN104382100A (en) * | 2014-12-02 | 2015-03-04 | 东莞市荷花食品有限公司 | Processing process for fried capelins |
| CN104872233A (en) * | 2015-05-21 | 2015-09-02 | 浙江北极品水产有限公司 | Preparation method of tuna hamburger |
| CN104938964B (en) * | 2015-06-23 | 2018-06-19 | 黑龙江八一农垦大学 | A kind of rice bran wraps up in powder and application |
| CN110269213A (en) * | 2018-03-14 | 2019-09-24 | 龙海市格林水产食品有限公司 | A kind of jelly globefish shrimp and preparation method thereof |
| CN109259057A (en) * | 2018-08-13 | 2019-01-25 | 苏州闻达食品配料有限公司 | It is a kind of it is compound wrap up in powder and its processing method and using this wrap up in powder processing oyster method |
| CN110326751B (en) * | 2019-07-05 | 2023-08-15 | 深圳联合水产发展有限公司 | Coating slurry for frozen pre-fried food, frozen pre-fried food and preparation method thereof |
| CN115336721B (en) * | 2022-08-23 | 2023-08-15 | 湖南开天新农业科技有限公司 | Slimming fish cake and processing technology thereof |
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Denomination of invention: A bread fish Effective date of registration: 20200927 Granted publication date: 20150715 Pledgee: China Construction Bank Corporation Maoming Branch Pledgor: MAOMING XINZHOU SEAFOOD Co.,Ltd. Registration number: Y2020980006523 |
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Date of cancellation: 20210915 Granted publication date: 20150715 Pledgee: China Construction Bank Corporation Maoming Branch Pledgor: MAOMING XINZHOU SEAFOOD Co.,Ltd. Registration number: Y2020980006523 |